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Wednesday, January 4, 2012

Hummus!

Happy New Year! I hope every one's year has started out wonderfully! How are your resolutions coming along? If you made a resolution along the lines of eating healthier, well, I can help you with that! I am not posting as much as I would like, so my resolution is to increase my posts! With this in mind, I decided to whip up a quick post. I decided this after eating leftovers for dinner and running a couple of errands. With dinner already in my belly and half of my kitchen being occupied, (Jared trying to put together an awful piece of furniture)

Jared enjoying a honey stick

I decided to make some more hummus. (I made some three days ago and we ate it all.) Hummus is one of my favorite dishes. I just love it! It is so versatile, delicious and nutritious. I pack it in my lunch with fresh veggies and chips or I use it as a spread in my wraps and sandwiches. I prefer my hummus thicker in consistency than normal, but this means it will have more calories. Many recipes call for water, mine does not, but if you prefer a lighter hummus just add a bit of water. I also roasted my garlic instead of using raw garlic. By roasting the garlic, you will get a much more milder garlic flavor without the harsh after bite. I chose this recipe tonight because it is very easy to make (perfect for only having half of a kitchen!)

Start off with roasting your garlic - I did not fully roast mine, I just baked it for about 10 minutes to get rid of the bite.
Ingredients

While the garlic is in the oven:
1. Juice lemons
2. Rinse and drain chickpeas
When your garlic is ready & cool enough to handle:
3. Peel Garlic
4. Combine all ingredients into a food processor until it is an even texture

5. If you prefer your hummus thinner add a tablespoon water at a time until your desired consistency. Because you are watering it down, you may want to add more garlic, salt and or paprika.
6. Enjoy!

Notes:
If you are using raw garlic, use only 1-2 cloves, especially if you are planning to save the hummus.